Christmas Vegetable Salad Food

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CHRISTMAS CRUNCH SALAD



Christmas Crunch Salad image

With its creamy dressing and colorful vegetables, this salad is lovely and refreshing. Make it before you head out caroling, and when you return, guests' compliments will be music to your ears. -Mary Anne McWhirter, Pearland, Texas

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 15m

Yield 18 servings.

Number Of Ingredients 10

4 cups fresh broccoli florets (about 3/4 pound)
4 cups fresh cauliflowerets (about 3/4 pound)
1 medium red onion, chopped
2 cups cherry tomatoes, halved
DRESSING:
1 cup mayonnaise
1/2 cup sour cream
1 to 2 tablespoons sugar
1 tablespoon vinegar
Salt and pepper to taste

Steps:

  • In a large salad bowl, combine vegetables. Whisk the dressing ingredients until smooth; pour over vegetables and toss to coat. Cover and chill for at least 2 hours.

Nutrition Facts : Calories 121 calories, Fat 11g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 83mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 1g fiber), Protein 1g protein.

CHRISTMAS RED AND GREEN SALAD



Christmas Red and Green Salad image

This vegetable salad is good anytime of year. My mother served this in her restaurant. Enjoy

Provided by ROSE GUNDY

Categories     Salad     Vegetable Salad Recipes

Time 8h30m

Yield 10

Number Of Ingredients 8

1 (15 ounce) can whole kernel corn, drained
1 (15 ounce) can peas, drained
1 (15 ounce) can kidney beans, drained
½ cup minced red onion
½ cup chopped celery
½ cup sliced radishes
1 cup creamy salad dressing
2 tablespoons milk

Steps:

  • Combine the corn, peas, beans, onions, celery and radish.
  • Whisk together the salad dressing and milk or cream. Pour over salad, toss and refrigerate overnight.

Nutrition Facts : Calories 169.9 calories, Carbohydrate 22.8 g, Cholesterol 8.2 mg, Fat 7.1 g, Fiber 5 g, Protein 5 g, SaturatedFat 0.9 g, Sodium 503.1 mg, Sugar 6.5 g

CHRISTMAS VEGETABLE SALAD



Christmas Vegetable Salad image

My sister gave me this recipe at a family gathering one year, and I've been making her colorful, crisp salad for holiday get-togethers, dinner parties and potlucks ever since. This festive salad travels well and holds up beautifully on the buffet table, so it's ideal for making ahead. Serve it in a clear bowl so everyone can see the pretty color combination. -Mary Dean, Eau Claire, Wisconsin

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 15m

Yield 6 servings.

Number Of Ingredients 10

1/4 cup canola oil
1 tablespoon plus 1-1/2 teaspoons lemon juice
1 tablespoon plus 1-1/2 teaspoons white wine vinegar
1 teaspoon salt
1/2 teaspoon sugar
Coarsely ground pepper
2 cups thinly sliced cauliflower
1/2 cup sliced pimiento-stuffed olives
1/3 cup chopped green pepper
1/3 cup chopped red pepper

Steps:

  • In a jar with a tight-fitting lid, combine the first 6 ingredients; shake well. In a salad bowl, combine the cauliflower, olives and peppers; drizzle with dressing and toss to coat. Cover and refrigerate for several hours or overnight.

Nutrition Facts : Calories 120 calories, Fat 12g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 644mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein.

CHRISTMAS VEGETABLE SALAD



Christmas Vegetable Salad image

This is another Country Cooking Prize Winning Salad. Not only is it delicious, but the best part is it can be made a day ahead, and allowed to marinate overnight. I like to use this one for dinner parties for that very reason, not just for Christmas.

Provided by Chabear01

Categories     Cauliflower

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 1/2 tablespoons lemon juice, fresh
1 1/2 tablespoons white wine vinegar
1/4 cup vegetable oil
1 teaspoon salt
1/2 teaspoon sugar
pepper
2 cups cauliflower, thinly sliced
1/2 cup stuffed green olive, sliced
1/3 cup green pepper, chopped
1/3 cup sweet red pepper, chopped

Steps:

  • In a jar with tight-fitting lid, combine lemon juice, vinegar, oil, salt, sugar and pepper; shake well to combine ingredients.
  • Combine cauliflower, olives and peppers in a salad bowl; pour dressing over.
  • Marinate in refrigerator for several hours or overnight.

Nutrition Facts : Calories 94.7, Fat 9.2, SaturatedFat 1.2, Sodium 398, Carbohydrate 3.3, Fiber 1.1, Sugar 1.8, Protein 0.8

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  • Preheat the oven to 220°C/425°F/gas 7. Peel and halve the potatoes, then parboil in boiling salted water for 10 minutes.
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  • Mushroom Crostini. These mushroom crostini by Anjali from Vegetarian Gastronomy are the perfect bite-size appetizer! Anjali used a delicious tofu-based basil vegan ricotta spread for these crostini.
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